As with most manual endeavors, using the right equipment can mean the difference between perfection and so-so results.

The same can be said about the need for using specialized cooking implements, says one utensil manufacturer.

With the explosion of interest in recent years in ethnic cooking, using implements and cooking vessels especially designed for specific dishes is on the rise. Long a practice by chefs and experienced cooks, more and more home cooks are purchasing speciality cookware.

Italian pasta machines and Asian woks have been on store shelves for decades, and now consumers will have more opportunities to buy such items as Mexican granite molcajete sets (a mortar and pestle for making guacamole), Asian bamboo steamers, cast-iron fajita skillets and tortilla griddles.

Rachel Gutierrez, marketing manager for Imusa USA, a maker of Hispanic cookware, pointed out that "Mexican and Asian cuisines are the fastest growing segments in the food industry. At the same time, cooking at home is a trend that is not going away anytime soon.

"With the influx of new cooking shows, celebrity chefs, cookbooks etc., more and more people are cooking than ever before. Imusa has a loyal Hispanic consumer following and now the brand is expanding its efforts to reach foodies interested in cooking ethnic cuisines."

But can't cooks use their grandma's old skillet or a favorite gadget and get the same results?

"In Latin and Asian cooking, the right tool and cooking device is essential for authenticity. For example, the design of our woks (its seven piece wok set is $29.99) allows for extremely high heating which is necessary for stir-fried dishes," Gutierrez said.

"Also, our caldero (Dutch oven, $29.99) is a unique rice-cooking vessel deemed indispensable by any Caribbean cook. The natural finish allows for a `seasoning effect' that makes dishes taste even better with time. Also, specialty tools like our molcajete or tortilla press are required for lots of recipes in the Mexican cuisine and continue to be our top-selling cooking gadgets," she added.

In February, Imusa introduced a new line of ethnic cooking products that are available at Target stores and at Target.com.

All the items in the line are billed as "budget-priced," starting at $19.99, including the granite molcajete set, a cast iron skillet with wood presentation base, a fajita/tortilla griddle, quesadilla pan (also promoted as great for making crepes) and an aluminum Spanish paella pan. A 16-quart tamale/seafood steamer is $29.99.

Ethnic cookware may not be essential to every kitchen, but two area restauranteurs agree that they can be helpful for certain dishes.

Brian Candee, manager at Barcelona Tapas Bar and Restaurant in Fairfield, said that for making classic Spanish paella (saffron rice with chicken, seafood and/or chorizo sausage) a traditional paella pan "that can go straight" from the stove-top "to table side" is essential. Authentic Spanish design features a pan bottom that is textured for even heat distribution.

"In that way, flavors are all retained in the one pan" throughout the cooking process, allowing the "flavors to build," he said.

Miguel Tomasio, owner and founder of Bridgeport's Taco Loco Mexican restaurant, said, "More and more people are turning to cooking (a variety of cuisines) for a relaxing alternative to our high-stress world. There's a lot of satisfaction that comes from cooking well -- it's something to be proud of and to share with family and friends.

"Personally, I'm pretty cautious about spending a lot of money on stuff that can only be used for one or two things," he said, laughing. "Actually, I'm just running out of room to put all these kitchen items."

Of course, there is some cookware that is essential to anyone who frequently prepares Mexican dishes: a quesadilla pan is one such versatile item, he said.

Not only can a cook use it to make quesadillas, but it's ideal for warming tortillas, cooking eggs and pancakes "and it makes a great grilled cheese sandwich," he added.

Imusa's website has a wealth of recipes in such categories as Caribbean, Mexican, Latin Fusion and Pan-Asian; www.imusausa.com/recipes/. Here are two.

CARIBBEAN EASY COCONUT RICE AND BEANS

4 ounces bacon

1 large onion

4 cloves garlic

1 can of diced tomatoes (28 ounces)

2 cans of red kidney beans (15.5 ounces)

1 bunch or fresh cilantro

3 cups long-grain rice

2 cans coconut milk (14 ounces)

1 cup water

4 tablespoons salt

Heat a 6.9-quart caldero (Dutch oven) under medium high heat and cook bacon until slightly browned, about 3 minutes. Add onions and garlic and saute for 5 more minutes.

Pour in the drained tomatoes, kidney beans, cilantro, rice and salt and mix gently until well blended. Add the coconut milk and water and mix again.

Cover with lid and bring to high heat allowing it to come to a boil. Once boiling, lower the heat and simmer for 35-40 minutes, or until rice is fully cooked.

MONGOLIAN BEEF

2 tablespoon peanut oil (or you may use canola instead)

½ teaspoon ginger

3 cloves of garlic

½ cup low-sodium soy sauce

¼ cup hoisin sauce

1 tablespoon sesame oil

1½ tablespoons dark brown sugar

4 scallions

1 pound flank steak

Slice the flank steak across the grain into very thin slices (it helps to place it in the freezer for about 30 minutes).

Combine all the remaining ingredients except the scallions and brown sugar to make a marinade.

Combine the sliced flank steak and marinade in a large zip lock bag or a bowl that accommodates both. Allow to marinate for 1 hour (or up to four hours).

Heat a wok over medium high heat. Add one tablespoon of the peanut oil and allow it to heat until it is mildly smoking. Add the scallions and quickly stir-fry for 2 minutes. Remove from wok and set aside.

Drain the flank steak well, but do not discard the marinade. Pat the flank steak dry with a paper towel.

Add the remaining oil to the wok and cook the flank steak over medium high heat for about 3 to 4 minutes or until slightly caramelized (do not crowd the pan). You may have to do this in batches. Remove from heat and set aside.

Add half the marinade to the wok and bring to a boil. Allow it to boil until it is reduced slightly and thickened.

Return the flank steak to the wok and sprinkle with brown sugar. Continue to stir-fry for 2 additional minutes.